Nazley’s Chicken Curry


1kg whole chicken (cut into pieces).
1/2 kg onion.
1/2 kg tomato.
2Tblsp ground jeera.
2Tblsp ground dhania.
1tsp black pepper.
2 1/2Tblsp chili powder.
1/2tsp ground cloves.
1 1/2cups oil.
4Tblsp ginger and garlic paste.
1 1/2 tsp tumeric powder.
Salt to taste.
Green dhania.

In a large pot, heat oil, then fry the onions till golden brown.
Remove the fried onions from the oil. Cool and liquidize the fried onions with 1 cup of water till smooth. Remove and set aside.
Then liquidize tomatoes till smooth and set aside.
In the same pot heat the oil. Add ginger and garlic.
Leave for about 3 minutes. Then add tomatoe paste.
Cook until all water has evaporated and oil begins to come up. Add onions, jeera, dhania, black pepper, chili powder, tumeric, salt, and stir for one minute.
Add the chicken to this sauce, cook till well done.
One can add potatoes as well. Lastly add the clove powder.
Cook for 5 minutes. Garnish with dhania.
Serve with rice and steamed squash.

I kg chicken. Washed and disjointed.
2 large onions finely chopped.
2 large tomatoes chopped.
Salt to taste.
3 green chilies.
1 1/2 Tblsp barshap masala.
2 Tblsp curry masala.
1/2 tsp tumeric masala.
2 tsp cumin masala.
2 tspn durban masala.
1 tsp leaf masala.
1 packet baby potatoes. Washed and peeled.
1/4 cup chopped dhania.

Braise onion with 1 tsp ginger garlic. Add tomato.
Cook till soft and smooth. Add all masala.
And cook for 6 mins. Add the chicken and potatoes.
Add 1 cup water and cook till well done and gravy is thick.
Lastly add dhania.

Dedication to my Late Mom.
Serves 5/6.

Prepared, tried and tested by: Nazley Ally


5 thoughts on “Nazley’s Chicken Curry

  1. Pingback: Nazley’s Chicken Curry — The Recipe Hunter – All About Writing and more

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